There is nothing quite as bright as the hue of meyer lemons hanging over the Amalfi Coast. And every time I make our simple lemon basil shrimp, I feel like me and mini me have escaped to a land where cobalt blue meets canary yellow. We can dream, can’t we?
The healing properties of lemon are innumerable, almost as innumerable as new love. This week, I’ve been fighting a cold that is wreaking havoc on my mood and my nose, so I needed to call in the big guns !
I wandered through a small city market this weekend and found some beautiful meyer lemons, some ginger juice, incredible pastas, herbs and some fresh lettuce.
For the moment, I live in a landlocked town:( And I truly can’t stand it. I have always lived near the water or in pretty close proximity to a coast. It is challenging to find fresh seafood here. However, the city market was abound with well priced fisherman stands and I made sure to stock up on some fresh shrimp.
For our simple lemon basil shrimp, me and mini me used the juice of 3 meyer lemons, olive oil, sea salt, white pepper and oregeno. This is our basic marinade . It is important to let the shrimp sit in the marinade for at least two hours. Then we drain ig. We lay the shrimp in a baking dish lined with olive oil, and zest 1 lemon over the shrimp. We then chop three cloves of garlic in a bowl with a half cup of planko, two cubed tablespoons of butter and 5-7 torn basil leaves. Take the dry mix and spread it evenly over the shrimp. We add crushed red pepper to taste and some shredded fontina. Simply cook it at 425 for 15 minutes until the shrimp is cooked through.
This is a light dish and is perfect with couscous and a bright spinach salad! Perfecto!
This work by menaanne.wordpress.com is licensed under a Creative Commons Attribution-ShareAlike 3.0 United States License.